Restaurant Guide Category: Gastropub
The artistic cooking style of the Basque region in northern Spain is the focus of this tight space above Broad Ripple’s Brugge Brasserie. Txuleta (pronounced choo-lay-ta) pairs house ciders, like the semi-sweet Sunset Tart Cherry and the funkier uncarbonated Sidra Naturala, with the coastal and rustic meaty flavors of dishes like the satisfying Basque fish stew ttoro, stocked with shrimp and mussels. Among the list of elaborate pintxos (snacks impaled with wooden sticks and served by the pair), tender squid meatballs get a pop of heat from blistered shishitos, and silver slips of anchovy balance atop quail eggs and tiny chorizo sausages. Dinner Tues.–Sun.